Grilled Salmon Sandwich with Lemon Creamy Potato Salad

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The smoky sear grilling adds to salmon makes for a great sandwich. We’ve put it with a light, lemon-creamy salad full of the crunch and flavor of fennel, capers and herbs.

Makes 4 sandwiches; 4 to 6 servings of potato salad

Salmon Sandwich Ingredients

  • Four, 4-oz fillets of salmon, trimmed of skin and any excess fat
  • 1 tsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh-cracked black pepper
  • 1/8 tsp cayenne pepper
  • Juice of 1/2 lime
  • French baguette bread loaf, 18 inches of longer
  • 1 tsp olive oil
  • 1 cup baby lettuce leaves
  • 2 tbsp fat-free mayonnaise
  • 3 tsp chopped basil

Lemon Creamy Potato Salad Ingredients

  • 24-oz bag of baby red fingerling potatoes
  • 1 fennel bulb, halved and sliced very thin (use a mandoline slicer if you have one)
  • 1 cup celery, chopped (about three ribs)
  • 2 Tbsp chopped flat leaf parsley
  • 2 Tbsp snipped fresh dill
  • 1 Tbsp capers (choose those that are not too intensely-flavored)
  • Juice from 1 1/2 lemons
  • 2 Tbsp olive oil
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp sea salt
  • 2 Tbsp plain yogurt
  • 1 Tbsp fat-free mayonnaise

Instructions

  1. Make salad: Cut potatoes into 1-inch chunks and boil until tender. Drain. While potatoes are still warm, toss them with the olive oil, lemon juice, pepper, salt and capers. Add remaining ingredients, chill and let rest for several hours before serving. Drain liquid before serving. Garnish with dill.
  2. Grill salmon: Rub salmon with olive oil. Mix dry seasonings. rub on fillets. Let rest for one hour. Heat grill to high. Place salmon in a hinged, clamp-style fish basket. Grill salmon for 4 minutes on one side; 2 minutes on the other side. When fish is done, squeeze juice from 1/2 fresh lime over all.
  3. Slice baguette into three, six-inch sections. Slice each section in half, lengthwise; separate into six, individual pieces. Brush inside of each baguette slice with olive oil; flip over and toast on grill for 1 minute.
  4. In a blender or food processor, pulse basil with mayo until blended. Spread toasted baguette slices with basil mayo; top with baby lettuces and salmon fillets. Serve with lemon-creamy potato salad.

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